Sticky Toffee Coffee Christmas Cake
Ingredients
Sponge Ingredients
- 4 cups mixed fruit currants, raisins, chopped dates
- 6 tablespoons light brown sugar
- 6 tablespoons dark brown sugar
- 1/4 cup black treacle
- 1 1/2 cups dairy-free butter
- 2 tablespoons coffee powder dissolved in 3/4 cup boiling water use decaf or skip coffee if desired
- 1 1/4 cups unsweetened soy milk
- 2 teaspoons baking soda
- 4 cups self-raising flour
- 1 cup ground almonds
Toffee Sauce Ingredients
- 1/2 cup dark brown sugar
- 1/2 cup dairy-free butter
- 1/2 cup coconut cream or heavy cream
Instructions
Prepare the Cake Mixture
- Add the mixed fruit, both sugars, black treacle, butter, coffee, and soy milk to a very large saucepan.
- Bring the mixture to a boil, then simmer for 15 minutes, stirring occasionally.
Prep the Baking Tin
- Grease a 9-inch baking tin.
- Preheat your oven to 300°F.
Combine Ingredients
- Remove the saucepan from the heat and sprinkle the baking soda over the mixture. Stir it in and let it foam.
- Let the mixture cool slightly.
- In a large bowl, sift together the flour and ground almonds.
- Pour the wet mixture into the dry ingredients and gently mix until combined.
- Pour the batter into your greased baking tin and smooth the top.
Bake the Cake
- Bake for 1 hour 30 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin.
Make the Toffee Sauce
- In a saucepan, melt the dark brown sugar and dairy-free butter over medium-high heat, stirring constantly until it bubbles.
- Remove from heat, add the cream, and stir until well combined.
- Let the sauce cool and thicken.
Serve
- Once the cake is cool, pour the toffee sauce over the top and serve.
Notes
Note: If you’re making this cake ahead of time, store it without the sauce. Wrap it in a double layer of parchment paper and foil, and keep it in an airtight container. You can “feed” the cake with coffee, letting it soak in for extra flavor.